Required: Equal weight of fruit and sugar.

Crush the sugar slightly. Put it in the preserving-pan with about a teacupful of water, let the sugar dissolve slowly, then bring it to boiling point. Put in the stalked fruit and boil the jam gently, skimming it well. Be careful not to mash the fruit when stirring it. Boil until a little of it "sets" when cooled. Pour into dry jars and cover.